Changes in the major aroma-active compounds and taste components of Jasmine rice during storage
Qingyu Zhao, Yong Xue, Qun Shen
Topics & Concepts
OctanalHexanalAromaDecanalUmamiFood scienceNonanalChemistryTasteFlavorOdorSucroseFructoseMaillard reactionAftertasteOrganic chemistryGABA and Rice ResearchFood Quality and Safety StudiesTea Polyphenols and Effects